About Me

~~~QUITE SIMPLY, I'M VEGAN AND LOVE TO COOK! ~~~ Over the years, I've collected tons of "Favorite Family Recipes" that I'm gradually veganizing. Friends and family are ALWAYS asking for recipes, so I decided to post them here.
~~~~ If I get an idea from a cookbook, I'll be sure and note it, but most ideas are recipes I've modified 'till they don't resemble the original, or I got from family members, or came up with thru trial and error.
~~~~ That said: I'm first-and-foremost a MOM to three wonderful Veggie Kids who are my life, my passion, my WORLD!
~~~~ I'm in that "over-forty" crowd (though you know what they say about us "older women"!)and lovin' it - I wouldn't trade this age for any other.
~~~ Of course, I'm vegan and passionate about my lifestyle, sharing recipes and ideas, and showing people all the tasty goodies that we Vegans eat!
~~~ What else...Oh, I'm also a Special Education Teacher working in a program with Autistic Kindergarteners.
~~~ My life is full and challenging, exhausting and exhilerating. Most days I love it. Other days I come home and turn into a couch potato and snuggle with my girls.

Blog Archive

Tuesday, April 17, 2007

Dinner tonight was pasta and sauce again. Mushrooms, summer squash, roasted peppers and caramelized onions on the side. :drool:I don't eat pasta as often as I blog about it, but I'm beginning to think maybe it's the only time I remember to take a picture, as it's always so pretty and colorful and yummy looking. Or, I confess, I just like pasta, what can I say? Tonight I used Eden Organic Saffron Ribbons, they were wonderful!

We also had an awesome green salad with all sorts of veggies, SO pretty, and THAT I did forget to get a picture of. I'm slipping, I tell ya!

DIRECTIONSIn a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and silken tofu, then blend for 1 minute.Heat sour "cream" and soymilk in a saucepan over low heat until simmering.Pour 1/2 of the hot "cream" into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into "cream", and simmer for 5 minutes. Add salt and pepper to taste, serve over hot pasta or use in lasagna.You can thicken with cornstarch while heating the "cream" part, if you want a thicker sauce, or just use more pine nuts (which is what I did).

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I'll leave you with a picture of the cat in his favorite new resting spot. Not MY favorite place for him to be, but it IS rather funny.

I see the soup bowl from tupperware above ( I have one like it) and the big that-s-a-bowl from tupperware holding resting kitty. I have a couple of those bowls myself (and a couple of kitties as a matter of fact, but not a kitty in a bowl like you.

Why have I been vegan and a gardeneer for so long, yet never tried pesto anything. Your recipe looks doable, but I will have to wait for fresh basil come end of June.